Baklava is a delicious and sweet pastry made with layers of phyllo dough, nuts, and syrup or honey. It is a popular dessert in many Middle Eastern and Mediterranean cuisines, including Turkish cuisine. Here’s a classic recipe for baklava:
Ingredients:
- 1 package (16 ounces) of phyllo dough
- 1 ½ cups of unsalted butter, melted
- 2 cups of finely chopped nuts (such as walnuts, pistachios, or a combination)
- 1 teaspoon of ground cinnamon
- 1 cup of granulated sugar
- 1 cup of water
- 1/2 cup of honey
- 1 teaspoon of lemon juice
- Optional: additional chopped nuts for garnish
Instructions:
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or cooking spray.
- In a bowl, mix together the chopped nuts and ground cinnamon. Set aside.
- Unroll the phyllo dough and place it on a clean surface. Cover it with a damp cloth or plastic wrap to prevent it from drying out.
- Take one sheet of phyllo dough and brush it with melted butter. Place it into the baking dish, allowing the excess dough to hang over the edges. Repeat this step with about 6-8 sheets of phyllo, brushing each layer with butter.
- Sprinkle a generous amount of the nut mixture (about 1/4 to 1/3 cup) evenly over the phyllo dough in the baking dish.
- Add another layer of phyllo dough on top of the nut mixture and brush it with butter. Repeat this layering process (phyllo, butter, nuts) until you’ve used up all the nut mixture. Make sure to reserve a few sheets of phyllo for the top layers.
- For the final layers, use the reserved sheets of phyllo dough. Brush each sheet with melted butter as you layer them on top.
- Using a sharp knife, carefully cut the baklava into diamond or square shapes. Make sure to cut all the way through the layers.
- Place the baklava in the preheated oven and bake for about 45-50 minutes or until golden brown and crispy.
- While the baklava is baking, prepare the syrup. In a saucepan, combine the granulated sugar, water, honey, and lemon juice. Bring the mixture to a boil, then reduce the heat and simmer for about 10 minutes until the syrup slightly thickens.
- Once the baklava is out of the oven, immediately pour the hot syrup evenly over the cut lines. Allow the baklava to cool completely and soak up the syrup, usually for a few hours or overnight.
- If desired, garnish the baklava with additional chopped nuts.
Baklava is best stored at room temperature in an airtight container. Enjoy this delightful sweet treat with a cup of tea or coffee!
